A chicken that has had it’s spine and ribs removed and when splayed flat looks like a butterfly. Cooks faster and is relatively easy to do on your own. You can Google it, YouTube it or even better, have a butcher do it for you. I’ve found that having a good pair of kitchen shears (for cutting chicken), a sharp carving or deboning knife as … Continue reading Herb de Provence Spatchcock (Butterfly Chicken)